Well after all that feasting and alcohol abuse we need to detox a little and so it's appropriate that I share a little secret with you. Way back in May of last year when the early rays of the spring sunshine were upon us, Poul and I went foraging deep into the Kerrouet countryside. We were on the search for rich scented elderflower petals. It's very important to collect the petals well before midday when their flavours are most wholesome. The undulating countryside around Kerrouet (Cotes d'Armor) is particularly suited to this search as the north facing hills tend to preserve, prolong and enrich the elderflower trees. Take a good size basket to collect the elderflower petals as you don't want to damage them in transit. When you get home, gently remove the petals from their stems and wash in cold water. Follow the following recipe:
Take 30 elderflower petals, 2 organic lemons, 1 lt water, 1 kilo of cane sugar, and 2 ts of citric acid. Boil the water in a large saucepan. Add the sugar, citric acid and sliced lemons to the boiling water and then add the elderflower petals. Allow to cool and store in a refridgerator for 4 days. On the fourth day, strain the juice from the pulp and pour the syrup into sterilised bottles. Keep in a cool place.
You are now in a marvellous position as you have the magic ingredient for making a whole host of super summer drinks and cocktails. We have found that simply adding tonic and ice to the elderflower syrup gives you a very refreshing non alcohol cocktail. We call this Kerrouet Tonic and it was invented here at Kerrouet House!
Other drinks we have developed using our home made traditional elderflower cordials are as follows:
Kerrouet G&T
1 part elderflower syrup
1 part gin
5 parts tonic
3 ice cubes
1 slice of lime or lemon
Kerrouet Kir
1 part Kerrouet elderflower syrup
5 parts white wine
We recommend that for the next few months you drink more of the Kerrouet Tonic so that your body can detox a little!! Enjoy.
Thursday, 15 January 2009
Saturday, 3 January 2009
Kerrouet Royal - a new cocktail from Kerrouet House
Well it's not every day that a new cocktail hits the headlines but when that cocktail is developed and named by yours truely, one is justifiably proud! Kerrouet Royale has now been approved and registered by the UK's premier cocktail website (www.cocktail.uk.com) and a link to the site for comments on the new fusion of armagnac, cointreau and champagne is given below. We hope you get to try it soon and please don't hesitate to pop along to Kerrouet House to sample a few glasses while stocks last!!
Thursday, 1 January 2009
New Year's Eve Dinner 2008
Well it was a wonderful night and thank you Poul (our chef) who worked so hard to make it such a great success. Thank you also Dean, Sharon, Paul and Jeanette for your delightful company through the years' end and for making the evening such a memorable occasion.
We kicked off the proceedings with the launch of our new cocktail, Kerrouet Royale. Mix one short measure (1 cl) of armagnac with one short measure (1 cl) of cointreau using a shaker. Prepare champagne glasses. Pour mixture from shaker into glasses one part to five parts champagne. Serve immediately.
Most people are familiar with Kir Royale (a fusion of crème de cassis with champagne) but Kerrouet Royal has a much more powerful flavour and pulls a punch which lives up to the name of the village it is named after! Ker is the Briton word for house or village. Rouet is a derivative of the French word for King (Roi). The village of Kerrouet has historical royal links and if you look up at our roof you will spot a royal chimney!
The ten course dinner which followed was certainly fit for a king and I have outlined the menu below for you to salivate over! The sticky toffee pudding created by Jeanette was extraordinarily yummy too so thank you Jeanette and yes please send on the recipe!!
Happy New Year .
Kerrouet House
New Year's Eve 2008
Dinner Menu
Amuse Bouche
*
Carpaccio of St Brieuc Scallops
*
Foie Gras Terrine on Toast
*
Lobster Bisque
*
Granitee of Mulled Wine
*
Filet of Beef with a Truffle Sauce, Wild Mushrooms and Royal Blue Potatoes
*
Stilton
*
Dessert Surprise
*
Welsh Sticky Toffee Pudding
*
Coffee and Petite Fours
Thursday, 18 December 2008
Christmas Punch - Kerrouet House Glugg
Christmas is not yuletide without a decent glugg to warm the cockles of your heart during these dark, depressing, dank, dreary, dismal December days and one of the best gluggs in the world is made at Kerrouet House. The recipe is unique to Poul Jensen who invented it in Denmark for his restaurant clients who needed cheering up! In these days of investment woe and negative reporting we can all do with an extra lift so here it is. We call it the Jensen Punch! I warn you don't drink this one and drive!
You will need:
4 bottles of red wine
1 bottle of port
1 bottle of cognac
1 bottle of vodka
1 litre of water
Spices
2 cinnamon sticks
40 cloves
1 star anise
400 grams raw sugar (mollases)
200 grams of raisins
200 grams of chopped almonds
Method
Boil the water, sugar and spices slowly for 40 minutes. Take off the heat. Add the alcohol. Only heat up what you need to drink and don't allow to boil as you will remove the alcohol! Serve in a warm glass with raisins and almonds. Keep in a cold place if you have any left over which is very unlikely!!
Wednesday, 10 December 2008
Kerrouet House Cooking School Schedule
Kerrouet House
Cooking School
2009 Schedulehttp://www.frenchdiningschool.com
DATE & WEEK NO LENGTH OF COURSE MENU AVAILABILITY 16-20 March (W12) 5 Day See website Vacancies 27-29 March (W13) 3 Day weekend See website Vacancies 6-10 April (W15) 5 Day See website Vacancies 17-19 April (W16) 3 Day weekend See website Vacancies 20-24 April (W17) Full See website Vacancies 27 Apr-3 May(W18) Full See website Full 4-8 May (W19) Full See website Full 11-16 May (W20) Full See website Full 22-24 May (W21) 3 Day weekend See website Vacancies 25-29 May (W22) 5 Day See website Vacancies 1-6 June (W23) 5 Day See website Vacancies 12-14 June (W24) 3 Day weekend See website Vacancies 15-19 June (W25) 5 Day See website Vacancies 22-26 June (W26) 5 Day See website Vacancies 3-5 July (W27) 3 Day weekend See website Vacancies 6-10 July (W28) 5 Day See website Vacancies 13-17 July (W29) 5 Day See website Vacancies 24-26 July (W30) 3 Day weekend See website Vacancies 27-31 July (W31) 5 Day See website Vacancies 3-7 August (W32) 5 Day See website Vacancies 14-16 August(W33) 3 Day weekend See website Vacancies 17-21 August (W34) 5 Day See website Vacancies 24-28 August (W35) 5 Day See website Vacancies 4-6 Sept (W36) 3 Day weekend See website Vacancies 7-11 Sept (W37) 5 Day See website Vacancies 14-18 Sept (W38) 5 Day See website Vacancies 25-27 Sept (W39) 3 Day weekend See website Vacancies 5-9 October (W41) 5 Day See website Vacancies 19-23 October(W43) 5 Day See website Vacancies
Saturday, 29 November 2008
A Still in Brittany - Turning Cider into Calvados - with Theatre
When our Woodsman,Gabriel Herve (Gabby), invited us to the annual Alambic Lunch, we knew we were in for something special. Some of our neighbours had expressed concerns and even hinted that it could be dangerous. However we trust Gabby and his friend Shrek and enjoy very much being in their company.
Although we knew this event would take place before Christmas we only had one days notice! We had hoped to bring along a few friends from Kerrouet but things got complicated when we realised Gabby's mother was busy preparing galettes for lunch. Galettes are famous buckwheat pancakes which are very popular here and can be served as healthy fast food in a variety of wonderful ways!
As is customary in Brittany, a quick round of pastis was consumed at home and then we were whisked away to the local bar in the village of St Giles de Mene where Serge, the proprietor, again supplied us with more pastis while our host Gabby purchased lots of goodies for what looked like a real French lunch - 6 x bottles of Claret, bread, Camembert, sausages, foie gras , Brittany cookies and coffee.
Following the purchase of another few rounds of pastis , we were soon back in the vehicle and on our way to Gabby's parents home. Well I naturally assumed we were eating there so when we entered the house and introduced to his mother, I did the expected thing and kissed her and the other ladies present (each one four times on the cheek), took off my coat and smiled at all those present around the dining table.
A delightful aroma of fresh galettes filled the air. As I took my place at the table there was a scream from Gabby and it became clear we were not eating at this house!! We quickly took our leave, scrambled back into the vehicle as Gabby explained that he had collected the galettes and we were now on our way to the Alambic!
The countryside of the Mene is famous throughout Brittany and indeed France due to the numerous little hills and hideaways which traverse this beautiful terrain. Although we have cycled all over the place we were soon completely lost amid old oak forests and stream clad valleys and it began to rain. All of a sudden, the four wheel drive took a sharp turn to the right and we found ourselves in what appeared to be an abandoned granite quarry. There were a few vehicles present and what looked like an old steam engine under a compactor like shed. Smoke was bellowing out of the underbelly and the sweet smell of what can only be described as apple poteen arose into the damp air. We were at a temporary distillery!!
The scene came direct from a mad max movie! Here we were up to our ankles in mud; in an abandoned quarry standing close to the largest still I had ever seen in my life; smoke and steam spurting from its entrails (or Madam Thatcher as the locals called her); being introduced to all the farmers as they came to exchange their barrels of cider for casks of calvados! As each farmer came to do their exchange, they brought wine and food to share! There was a genuine festive feeling in the air! Without further ado, sausages were placed into the furnace of the still and within minutes, we were handed wonderful barbecued sausages wrapped up in galettes! Glasses of wine and Briton whiskey were offered around as the fumes of the calvados gradually consumed us all. The charming banter and brusqueness of the locals was captivating. These farmers and woodsmen have known each other all their lives and it is evident that they share a common culture and history which enhances their sense of fun and mischievousness.
Next thing I heard Gabby calling for theatre and La Fables de la Fontaine! He was busy directing Poul who was now standing upon a chair with a large camembert hanging from his mouth. Gabby was trying everything to get the crow to sing and it was some of the best drama I have ever seen! Gabby rolled on his back in the dirt like a fox,threw his feet high up into the air, cursed and twisted and courteously sang the praises of the crow. He charmed, bedazzled and surprised us all with a powerful and evocative performance. Needless to say he did not get the camembert as Poul swallowed it in the heat of the performance almost chocking with laughter along with the rest of us as he did so!
Thursday, 20 November 2008
A Wonderful Time for Borsch
Not everyone is as lucky as we are to have Marcel and Edith living nearby. Not just because they are wonderful neighbours. Marcel and Edith are organic farmers and yesterday Marcel arrived with a big bag of beetroot along with an enormous white cabbage! When I saw the beetroot I knew immediately what I was going to do today! Yes folks with fresh beetroot it has to be borsch!
Funnily enough when I mentioned this to Marcel he seemed unaware of this wonderful Ukrainian dish. Many of our neighbours grow the beetroot as a staple food for their rabbits! The rabbits thrive on this vegetable and the result is the most wonderful rabbit pate on earth but that is a story for another day!!
Anyone who has been to Ukraine will know that everyone has their own special recipe for making borsch. Not only that but each one swears by their dead grandmother that their recipe is the most unique, the most superior with secret variations and processing methods. This is because beetroot, despite it's dramatic blood colours, cooked on it's own is rarely a treat. Fantastic as a salad. As a soup it demands time and treatment. However with the addition of a few basic vegetables and herbs it can become the king of soups! The texture and taste of borsch will vary depending on the cooking time.
I am making borsch for four people the traditional way. I learned the recipe from a lovely Ukrainian lady we know called Elena who lives in Chernivtsy - a beautiful historic town in the south west of the country about four hours drive from Kiev.
Ingredients:
5 x fresh beetroot
1 x white cabbage
3 x onions
4 x smoked sausages
4 x carrots
2 x potatoes
1 x garlic
1 x bunch of chives
2g x horseradish
1g x black peppercorns
1 x teaspoon of salt
1 x home made stock (half litre)
2 x litres of water
First place a large saucepan containing water and the home made stock on the stove. Cut and peel and dice five large fresh beetroot. Cut peel and dice two potatoes, four carrots, 3 onions, 1 garlic and shred one small white cabbage. Have some grated horseradish and cut chives prepared for addition later. Add the smoked sausages and diced vegetables to the saucepan and allow to cook slowly. Add salt and peppercorn. Add the shredded cabbage and horseradish once the soup has come to the boil but turn down and allow to simmer slowly for one and a half hours. This will bring out the delightful taste and wonderful colour of the beetroot.
Serve direct to the soup bowl with a sprinkle of chives and a dollop of sour cream or crème fraiche.
This is a great winter soup. It is not only exceedingly tasty but the colour being a deep red is probably the most dramatic colour you can have on a plate. Coupled with a sausage and the dollop of cream or crème fraiche, it certainly deserves to be called "Soup of the Tsars"
Funnily enough when I mentioned this to Marcel he seemed unaware of this wonderful Ukrainian dish. Many of our neighbours grow the beetroot as a staple food for their rabbits! The rabbits thrive on this vegetable and the result is the most wonderful rabbit pate on earth but that is a story for another day!!
Anyone who has been to Ukraine will know that everyone has their own special recipe for making borsch. Not only that but each one swears by their dead grandmother that their recipe is the most unique, the most superior with secret variations and processing methods. This is because beetroot, despite it's dramatic blood colours, cooked on it's own is rarely a treat. Fantastic as a salad. As a soup it demands time and treatment. However with the addition of a few basic vegetables and herbs it can become the king of soups! The texture and taste of borsch will vary depending on the cooking time.
I am making borsch for four people the traditional way. I learned the recipe from a lovely Ukrainian lady we know called Elena who lives in Chernivtsy - a beautiful historic town in the south west of the country about four hours drive from Kiev.
Ingredients:
5 x fresh beetroot
1 x white cabbage
3 x onions
4 x smoked sausages
4 x carrots
2 x potatoes
1 x garlic
1 x bunch of chives
2g x horseradish
1g x black peppercorns
1 x teaspoon of salt
1 x home made stock (half litre)
2 x litres of water
First place a large saucepan containing water and the home made stock on the stove. Cut and peel and dice five large fresh beetroot. Cut peel and dice two potatoes, four carrots, 3 onions, 1 garlic and shred one small white cabbage. Have some grated horseradish and cut chives prepared for addition later. Add the smoked sausages and diced vegetables to the saucepan and allow to cook slowly. Add salt and peppercorn. Add the shredded cabbage and horseradish once the soup has come to the boil but turn down and allow to simmer slowly for one and a half hours. This will bring out the delightful taste and wonderful colour of the beetroot.
Serve direct to the soup bowl with a sprinkle of chives and a dollop of sour cream or crème fraiche.
This is a great winter soup. It is not only exceedingly tasty but the colour being a deep red is probably the most dramatic colour you can have on a plate. Coupled with a sausage and the dollop of cream or crème fraiche, it certainly deserves to be called "Soup of the Tsars"
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